Risotto with Oyster Mushrooms and Duck

Risotto aux pleurotes et au canard

A risotto rich in Quebec flavours: oyster mushrooms, duck confit and local produce from the Montreal Public Markets. Perfect for entertaining!

Ingredients

  • Arborio rice: 350 g
  • Vegetable broth: 1.5 L (6 cups)
  • Oyster mushrooms, dehydrated: 30 g
  • Garlic clove, finely chopped: 1
  • Onion, small, chopped: 1
  • Rosemary, finely chopped: 1 sprig
  • Sage, finely chopped: 1 sprig
  • Basil, finely chopped: 1 sprig
  • Tomatoes, peeled and crushed: 4
  • Duck leg confit: 100 g
  • Butter, melted: 80 ml (⅓ cup)
  • Quebec red wine: 250 ml (1 cup)
  • Tomme du Kamouraska shavings: 60 g
  • Olive oil: 30 ml (2 tbsp.)
  • Salt and pepper: To taste

Preparation

  1. Heat the butter and oil in a hot skillet and sauté the garlic with the onions and herbs. Simmer for 5 minutes on low heat.
  2. Add the tomatoes and cook for 10 minutes. Stir in the mushrooms and duck and cook for another 15 minutes covered.
  3. Put the rice in a large skillet and stir over low heat.
  4. Pour in the red wine and reduce. Add the vegetable broth gradually, until it is completely absorbed, stirring constantly.
  5. Once cooked, sprinkle with the shavings of Tomme du Kamouraska and serve immediately.
Preparation
15 minutes
Cooking
40 minutes
Servings
4 servings
Category
Main dishes
Recipe by
Bobby Grégoire

Bobby's advice: Soak the mushrooms in hot water for 20 minutes. Drain and press lightly.